• Hilton Kota Kinabalu
  • Hilton Kota Kinabalu, Jalan Tunku Abdul Rahman, Asia City, Kota Kinabalu, Sabah, Malaysia
  • May 28, 2024
Full time Kitchen Department

Job Description

  1. Follow proper payroll and uniform procedures.
  2. Properly handle the dishwashing machine, including turning on and off, de-liming, changing water and adding chemicals.
  3. Safely handle chemicals and keep them stored properly.
  4. Load and unload dishware and flatware from the dishwashing machine and store them properly.
  5. Ensure a clean, neat and organized work area.
  6. Handle and report any accident immediately, no matter how minor.
  7. Respond properly in any hotel emergency or safety situation.
  8. Perform other tasks or projects as assigned by hotel management and staff.
  9. Stability to follow proper payroll procedures.
  10. Ability to safely set up, clean and utilize the silver burnishing machine.
  11. Safely utilize all cleaning compounds, chemicals and materials including soaking solution, Sanitex and silver cream.
  12. Follow a daily and weekly schedule of polishing all silver items in the hotel.
  13. Clean, polish, sort and transport required silver.
  14. To place damaged or excessively worn pieces in designated area for repair.
  15. Store and maintain silver properly.
  16. Ensure all needed supplies are on hand. The ability to requisition such supplies
  17. Notify the Supervisor of any shortages as soon as realized.
  18. Handle items at the last minute, which need to be polished.
  19. Ability to respond properly in any hotel emergency or safety situation.
  20. Maintain all pots, pans and equipment to be cleaned.
  21. Keep the washing area clean, neat and well maintained.
  22. Utilize the different cleaning products safely for specific tasks.
  23. Set up work area with proper washing and rinsing sinks. The ability to use the correct detergent and rinse agent. The ability to change the water when necessary
  24. Clean and drain ware-washing area twice during the shift and also to clean all drains and rinse out sinks area.
  25. Wash all pots, equipment parts, pans, etc. thoroughly in the sink.

26.   Clean all ovens, steam kettles, mixers and other equipment next to the pot washing area of the main kitchen or  pantry shops needed.

27. Maintain a clean, orderly, hazard-free work area.  The ability to clean messes and spills immediately.

 Notify the supervisor prior to leaving the work area.

  • Report any major problem to the supervisor.
  • Check with the Assistant Steward daily for special projects to be completed.
  • Complete all tasks using the utmost concern for all employees’ safety.
  • Collect, utilize safely and put away all cleaning materials, chemicals and equipment.
  • Clean, dust, sweep, mop, polish, scrub, wash, strip, and buff the following areas in the hotel:

·         Pastry shop

·         Garde manger

·         Butcher shop

·         Main kitchen

·         Hallways

·         Banquet kitchen

·         Room service

·         Team Restaurant

·         Restaurant kitchen

  • Perform weekly scheduled cleaning duties.
  • Set up the work area properly.
  • Scrape and stack all dishes properly and rack all glassware.
  • Pre-soak all silver with use of aluminum foil and soil master.
  • Set up, clean and properly operate the dish machine safety and neatly, including dis-assembling and assembling for  

§  cleaning, loading and unloading or dishes and silver and changing the water when necessary or instructed to:

  • Separate all silverware and to store all china, glass and silver in their designated locations.
  • Clean kitchen walls, floors, drains, reach-in coolers, walk-in freezers and other locations as assigned by a supervisor.
  • Utilize all cleaning materials and chemicals safely
  • Other ad hoc tasks and duties as and when needed to assist with.